olive oil Archives

Mexican recipes

Tomato, garlic and basil confit on pasta

1 1⁄2 hours

Great value

Tomato risotto with mozzarella

30 minutes

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Breakfast recipes

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

45 minutes

Pie recipes

Mini Mexican no-crust tarts

40 minutes

Roast onion-and-triple-cheese tart

Serves 8

Difficulty Medium

Prep Time 35 minutes, plus 1 hour’s chilling time

Cooking Time 1 hour

Ingredients

For the pastry:

300 g flour
1 t sea salt
150 g cold unsalted butter, chopped
100 g Parmesan, grated
1 free-range egg

For the roast onions:

2 white onions, peeled
2 red onions, peeled
2 T olive oil
1 T red wine vinegar
4 garlic cloves, unpeeled
sea salt and freshly ground black pepper, to taste

For the filling, mix:

3 -4 small potatoes, peeled, boiled and dry-mashed
200 g Woolworths Gruberg, grated, plus extra for sprinkling
200 g Woolworths Vintage Cheddar, grated, plus extra for sprinkling
sea salt and freshly ground black pepper, to taste
10 g chives, chopped
2 t parsley, chopped
2 red spring onions, chopped
3 T olive oil
1 T red wine vinegar
sea salt and freshly ground black pepper, to taste

Method

1. To make the pastry, place all the ingredients in a food processor and process until the dough starts to come together. Knead for 1–2 minutes on a floured surface to make a silky dough, then wrap in clingwrap and chill for 1 hour.
2. To make the roast onions, preheat the oven to 200°C. Slice the onions into 1 cm- thick slices and arrange evenly on a baking tray – don’t separate the rings.
3. Drizzle with the olive oil and red wine vinegar, add the garlic and season. Roast for 30–40 minutes, or until caramelised and sticky.
4. Roll out the pastry to a thickness of 1⁄2 cm between two sheets of baking paper. Cut to size and line 2 x 20 cm fluted tart cases. Prick the pastry with a fork and chill for 15 minutes. Blind bake for 10–15 minutes.
5. Spread the filling onto the tart bases, sprinkle with extra cheese and bake for 20–30 minutes. Mix the parsley, spring onions, olive oil, red wine vinegar and seasoning. Serve with the tart, topped with the onion rings.

Find more tart recipes here.

Spinach lasagne

Air-fryer nachos

Home-made chips

Stuffed chicken fillets with horseradish-creamed spinach

No-cook Puttanesca-and-ricotta toast

Chilli ‘non’ carne

Tomato, garlic and basil confit on pasta

Tomato galette

Mussels in spicy tomato broth

Tomato risotto with mozzarella

Tomato-and-peach salad with yellow tomato vinaigrette

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

The ultimate green galette

Mini Mexican no-crust tarts

Roast onion-and-triple-cheese tart

Roast onion-and-triple-cheese tart

Ingredients

Method